Process currently the company comprises a total area of thirty hectares, of which twenty-nine are cultivated with vineyard, at an altitude that ranges from 150 to 300 meters, with Eastern exposure. The company makes wine only from autochthonous grapes (Corvina, Corvinone, Rondinella and Molinara) originating from its own vineyards. In agriculture they pay great attention to the safeguard and respect for the environment for the preservation of the micro-flora of the land, of the water tables and in general directly or indirectly for the safeguard of man’s health. The vineyard is on a hillside at an altitude of 200 meters above sea-level and east facing. The vines have an average age of between 15 and 30 years. The vineyard yield is kept to a maximum of 8 tons per hectare.

Winemaking: SOIL: The soil is a rich clay limestone with a good presence of rock and stone. This soil type gives the wine strong aromatics. VINTAGE: Vintage generally begins during the last ten days of September and continues through to the end of October. FERMENTATION AND AGEING: To make Amarone only the best grapes are used. The least compact grape bunches which have the best exposure to sunlight in the vineyard are selected. Immediately after vintage the grape bunches are placed on cane drying racks which facilitate the drying or “raisining” of the grapes. This drying period lasts from vintage to the end of January or early February. During this “drying” period the grapes loose approximately 40% of their weight in water and undergo certain physio-chemical transformations that give to the finished wine both a unique bouquet and flavour as well as a remarkable concentration. The making of Amarone is not only about technical expertise but also the result of rigorous work in the vineyard and a patient and meticulous period of ageing lasting for four years from the completion of fermentation. This Amarone is fermented in stainless steel tanks at the very low temperature of 10-15°C. This is due to the low ambient temperature during winter. Following fermentation the wine is left to age for 36 months in 3000 litre oa

Organoleptic Characteristics

• Colour: Deep ruby.
• Nose and flavour: A great concentration of aromas assails the nose with strong notes of liquor cherries and candied fruits, the palate is long and rich with the same ripe fruits and a hint of almonds prevailing.

Suggestions

• Serving Temperature and Food Matching Serving temperature: 18-20°C.
• Recommended with: Grilled steak, rich stews and game are ideal accompaniments to this wine although it is equally good when sipped and savored without food.